A Flavorful Upside-Down Cake Recipe for Any Occassion

Sweet Fruit Dessert for the Whole Family

The upside-down cake recipe isn’t just for pineapple anymore. My favorite aspect of the upside down cake is how the flavor and the syrup collects at the bottom and get flipped to the top. It may all be in my mind, but it feels like it’s sweeter, more rich in the syrup.

All in all this recipe takes about an hour and a half to put together and is just delicious. It’s fairly easy to make, once the pears are caramelized.

Pear, Sage, & Almond Upside-down Tray Cake

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Course Fruit

Cuisine Dessert

Servings 10 Servings

Ingredients

10 sage leaves
1/4 c firmly packed brown sugar
6 ripe baby corella pears halved
1 cup unsalted butter chopped
1 cup unsweetened almond milk
2 t vanilla extract
2 eggs at room temperature
1 1/4 c plain flour sifted
1/2 t baking soda
1 1/2 c caster sugar superfine sugar
1 c almond meal
2/3 c creme fraiche
Maple syrup to drizzle

Instructions

Prep

Preheat oven to 320° F.
Grease and line oblong baking dish.
Place sage leaves along the bottom of the pan and set aside.
10 sage leaves

Pears

On a small plate, put 2 T brown sugar.
1/4 c firmly packed brown sugar
Coat cut side of pear with sugar.
6 ripe baby corella pears
In a large frying pan over medium heat, add pear, cut side down. Cook until caramelized, about 1 minute.
Carefully place pear, cut side down, into baking pan.

Sauce

Add 1/4 c butter and remaining brown sugar to frying pan. Cook, stirring constantly for 2 minutes. Mixture should bubble.
1 cup unsalted butter
Pour into baking dish around the pears.

Melt remaining butter, allow to cool completely.
1 cup unsalted butter
Place butter in large bowl whisk in almond milk, vanilla and eggs.
1 cup unsweetened almond milk, 2 t vanilla extract, 2 eggs
Add flour, baking soda,1/4 t salt flakes, caster sugar, and almond meal.
1 1/4 c plain flour, 1/2 t baking soda, 1 1/2 c caster sugar, 1 c almond meal
Add eggs and creme fraiche and stir until smooth.
2/3 c creme fraiche
Pour over pears.